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• Roasted eggplant in squash-tomato sauce with red cabbage and fennel seeds; madagascar pink rice and millet pilaf with green beans
• Caraway-tempeh slaw; buckwheat and butternut squash with capers
• Seitan and michigan baby carrots in lemon-dill sauce; brown rice and brussel sprouts
• Black bean chili; mashed potato and sweet potato with rosemary